Canned chickpeas

15½ oz, (1 can), undrained

Baking soda

1 tsp


¼ cup(s), stirred well before measuring

Fresh lemon juice

3 Tbsp

Extra virgin olive oil

1½ Tbsp, divided

Kosher salt

½ tsp

Garlic clove(s)

1 large clove(s)

Fresh parsley

1 Tbsp, chopped (optional)


¼ tsp, smoked (optional)


  1. In small saucepan, mix chickpeas with liquid and baking soda. Bring to boil over medium-high heat. Reduce heat and simmer for 3 minutes. Drain off some liquid and add enough cold water to pan to make chickpeas cool enough to handle. Swish chickpeas in pan with your hand to loosen skins. Scoop out and discard skins that float to top. (It’s fine if some skins remain.) Drain chickpeas.
  2. In blender, combine chickpeas, tahini, lemon juice, 1 tbsp oil, salt, garlic, and 1⁄4 cup water. Blend on high speed until chickpeas are completely smooth, 1 to 2 minutes, adding more water, 1 tbsp at a time, as needed if hummus is too thick. Spoon hummus onto plate or into shallow bowl. Drizzle with remaining 1⁄2 tbsp oil and sprinkle with parsley and paprika (if using).
  3. Serving size: 1⁄4 cup

Total Time10 min Prep 5 min Cook 5 min Serves 8

0-2 points per serving

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